1.
Moncada J, Durán L, García T, Roberti D. Chemical and sensory evaluation of a cream based soy milk (Glicine max) and ajonjolí milk (Sesamum indicum). Agroind.Socied.Ambiente [Internet]. 2019 Dec. 1 [cited 2026 Oct. 5];2(13):24-47. Available from: https://mail.revistas.uclave.org/index.php/asa/article/view/2379